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🍽️ Mushroom Scrolls

505 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Wash the mushrooms and chop them into coarse pieces.
  3. 3. Peel the garlic and crush the cloves finely.
  4. 4. Wash the thyme and pat it dry with a kitchen towel.
  5. 5. Pluck the small thyme leaves off the woody stems.
  6. 6. Add one tablespoon of oil to a large pan and heat it on the highest setting.
  7. 7. Fry the mushrooms, garlic, and pine nuts for about seven minutes.
  8. 8. Stir the vegetables occasionally while cooking.
  9. 9. Add the thyme leaves in the last minute of cooking.
  10. 10. Season the mixture with salt and pepper to taste.
  11. 11. Remove the pan from the heat and set the filling aside.
  12. 12. Put cream cheese, tomato paste, salt, and pepper into a small bowl.
  13. 13. Mix the cream cheese sauce ingredients well together.
  14. 14. Grate the Gouda cheese into fine shreds using a grater.
  15. 15. Roll out the pizza dough flat on a work surface.
  16. 16. Cut the rolled-out dough in half lengthwise down the middle.
  17. 17. Spread the cream cheese mixture evenly over one of the dough halves.
  18. 18. Distribute the mushroom filling evenly over the coated dough.
  19. 19. Sprinkle the grated Gouda cheese generously over the mushrooms.
  20. 20. Leave a border of about one centimeter width on the dough.
  21. 21. Roll the dough up tightly starting from the long side.
  22. 22. Place the dough roll in the freezer compartment for about fifteen minutes.
  23. 23. Cut the frozen roll into finger-thick slices.
  24. 24. Place the slices with the cut side facing up on a baking tray.
  25. 25. Line the baking tray with baking paper beforehand.
  26. 26. Bake the snails in the preheated oven for twelve to fourteen minutes.
  27. 27. Remove the snails and serve them hot.

Nutrition per serving